This recipe comes from Kathy Kato of Bay City, who received the recipe from her great aunt Mary.

“Aunt Mary was a wonderful cook,” emails Kathy. “But all her recipes were in her head. I spent a lot of time with pen and paper watching her work her magic.”

Kathy says this pie crust is the flakiest ever, and she has made it with lard. “It's very rich,” says Kathy.

The recipe will make eight large pasties, but the dough can be divided and frozen for a quick pie later.

“If you're not into pasties, at least give the pie crust a try – it's a keeper,” says Kathy.

Also sending along a fall recipe is Barbara Hauck of Frankenmuth.

“My son gave me four squash along with this recipe,” writes Barb. “The next time I make this I will cut the recipe in half for just the two of us. Another good way to use delicious butternut squash.”

Aunt Mary's Pie Crust

5 cups of flour

2 cups of shortening or lard

1 teaspoon salt

1 cup ice cold water

1 egg

1 teaspoon white vinegar

Chill the shortening for about 20 minutes. Cut into the flour and salt until just crumbly, but not blended

I do this in the food processor. Just a few pulses are needed

Beat water, egg and vinegar together. Pour into a well made in the flour mixture. Stir just until it sticks together. Do not handle too much.

Gather into one large disc. Wrap and refrigerate for at least 30 minutes. This makes enough for two 9-inch double crust pies and 1 pie shell or enough for a slab pie (made in large jelly roll pan) and one 8 inch one crust pie.

Melt butter in a large pot over medium heat. Add onions and apples. Cook until tender, about 10 minutes. Stir in the spices; cook for 1 minute. Add squash and chicken stock. Bring to a boil; reduce heat. Simmer, uncovered, until the squash is tender about 20-30 minutes.

Puree in a blender. Add additional stock if necessary, to desired thickness. Refrigerate any leftovers.

— Barbara Hauck, Frankenmuth

Joyce Ellison of Kawkawlin is looking for a recipe for crock pickles.

Don't forget to send in those holiday recipes.

If you can answer a request, have a recipe or tip to share, write to Food Fare, The Bay City Times, 311 Fifth St, Bay City, 48708, or e-mail at foodfarebc@gmail.com.